Corali

VIEW PHOTOS
YACHT DESCRIPTION

SLEEPS 12 GUESTS IN 6 GUEST STATEROOM(S).

QUEEN BEDS 4

DOUBLE BEDS 2

SPECIFICATIONS	VALUE
Guests	12
Staterooms	6
# Of Crew	2
Length	51 Ft / 15.6 m
Beam	26.6 Ft / 8.13 m
Draft	7.2 Ft / 2.2 m
Builder	Lagoon
Built - Refit:	2026
Cruising Speed	8.5 knots (nautical miles per hour)

ACCOMMODATION INFORMATION

6 Double Cabins

Dimensions of beds:
Aft Cabins: 2,05 x 1,60
Mid Cabins: 2,00 x 1,36
Forward Cabins: 2,05 x 1,50
4 bathrooms

WATERSPORTS

Paddle Boards	2
Double Kayaks	1
Snorkeling gear	Yes
Scuba Diving	Yacht offers Rendezvous Diving only

OTHER TOYS
2 x Sea Scooters
2 x SUP
1 x Kickboard
1 x Double Seat Kayak

Seabob & Efoil upon request with extra charge.

CREW PROFILE

George Sevastos

Petros Stellas

Captain George Sevastos, born in 1970, is a seasoned maritime professional from Alimos, Attica, Greece, with over thirty-five years of experience at sea, including a decade managing privately owned pleasure boats. Fluent in English and a graduate of the Sivitanidios School, he also owns a successful construction company specializing in multi-storey buildings. As a skilled skipper, he has navigated various vessels, including catamarans, motor yachts, and monohulls, and possesses extensive knowledge of the Ionian, Aegean, Saronic, and Dodecanese seas. His expertise includes not only navigation but also technical repairs, ensuring safety and comfort during voyages. With a deep understanding of local waters and a passion for boating, Captain Sevastos is dedicated to providing exceptional experiences on the water.

His favorite food: Goat rib chops
His favorite islands: Poros in the Argosaronic Gulf and Paros is the Cyclades
Favorite time of the day: The sunrise!
Hobbies: He likes to ski and fish!
Fun fact: Ask him about his fishing and sailing adventures over the years! He has lived to tell the tale!

Petros is an experienced Head Chef with over 11 years in high-end restaurants, boutique hotels, and private dining across Greece and internationally. Specializing in refined Greek Mediterranean cuisine with Italian influences, he delivers elegant, seasonal menus focused on premium ingredients and precise execution.
He has led kitchen operations in both island and city environments, managing menu development, provisioning, food cost control, and full HACCP compliance. His international experience in Norway and Cyprus allows him to confidently cater to diverse, high-expectation clientele.
In addition to his restaurant leadership roles, Petros has worked as a Private Chef and Menu Consultant, creating tailored dining experiences with attention to detail, presentation, and guest satisfaction. Calm, organized, and guest-focused, he brings strong leadership and consistency to every galley or kitchen he leads.

His favorite food: Pastitsio!
His favorite island: Kythnos!
His favorite movie: Scarface!
His favorite time of the day: The Sunset!
Fun fact: He loves to watch Basketball!

ADDITIONAL INFORMATION

SAMPLE MENU

Chef Petros's Sample Menu

Breakfast
Served Daily: Fresh fruit platter | Tea, milk and coffee | Cereal and yogurt | Fresh juice

Pankaces: Honey | Maple | Bacon

Egg Preperations: Poached | Fried | Scrambled | Omelet | Boiled

Kagianas from Corfu: Feta | Fresh Tomato | Oregano

Sfouggato from Messinia: Zucchini | Spearmint | Yogurt

Homemade spreads and dips: Jam | Butter | Nutella

Freshly baked: Mini croissants | Toasted breads

Salads

Greek (Villagers) salad with a twist: Carob | Pickled onions | Caper bush

Tabbouleh: Bulgur | Parsley | Mint

Potato Salad: English mustard | Crunchy Bacon | Yogurt

Watermelon Salad: Feta | Fresh mint

Burrata salad : Tricolor cherry tomatoes | Creamy burrata chesee | Basil

Seasonal/wild greens salad: Olive oil | Lemon

Starters

Tzatziki: Cucumber | Yogurt | Garlic

Tyrokafteri: Feta | Chilli | Olive oil

Fava from Santorini: Tender Octopus | Lemon | Red wine

Steamed mussels: White wine | Garlic | Fresh herbs

Βougiourdy from Thessaly: Creamy greek cheese | Tomato | Chilli peppers

Crispy phyllo-wrapped feta: Honey | Poppy seeds

Ceviche daily catch: Fresh local fish | Citrus | Olive oil

Main Courses

Greek Pastitsio *chef's favorite*: Baked pasta | Micned beef | Bechamel sauce

Greek stuffed Vegetables Gemista: Rice | Herbs | Olive oil

Greek Moussaka: Eggplant | Minced beef | Thyme | Bechamel sauce

Roasted chicken: Tender chicken | Roasted potatoes

Greek Giuvetsi: Baked orzo | Rich tomato sauce | Crumbled feta

Linguine Bolognese: Slow-cooked beef ragu | Aged parmesan cheese

Linguine Napoli: Napolitan sauce | Cremy burrata | Basil

Peruvian salmon: Pan seared salmon | Peruvian purple potato

Roasted sea bream: Sea bream | Cirtus | Olive oil

Rib-eye steak: Mashed potatoes | Baby carrots

Dessets

Banofee: Banana | Caramel | Digestive

Tiramisu: Mascarpone | Espresso | Digestive

Greek Rizógalo: Rice | Milk | Cinnamon

Semolina Halvas: Semolina | Honey | Nuts | Ice cream

Greek Galaktoboureko: Crispy phyllo | Semolina custard | Light syrop

* Happy to discuss any food allergies or special dietary needs.
* All traditional Greek dishes can be prepared.
* Athlete diet available: high protein, low fats & carbs.
* Fresh fish from local fishermen depends on the weather and catch.

PRICING DETAILS
Corali INQUIRE

Pricing

From: 9,850 per week
To: 19,000 per week

Pricing Details

Yacht Prices per week 2026:

28/03-25/04/2026 : 9.850€ / Week + VAT + Expenses
25/04-23/05/2026 : 12.760€ / Week + VAT + Expenses
23/05-20/06/2026 : 15.000€ / Week + VAT + Expenses
20/06-25/07/2026 : 17.700€ / Week + VAT + Expenses
25/07-22/08/2026 : 19.000€ / Week + VAT + Expenses
22/08-12/09/2026 : 17.700€ / Week + VAT + Expenses
12/09-26/09/2026 : 15.000€ / Week + VAT + Expenses
26/09-07/11/2026 : 12.250€ / Week + VAT + Expenses
07/11-31/12/2026 : 9.850€ / Week + VAT + Expenses

Prices Include: Yacht , her equipment and crew of 2 (captain & Hostess).
Plus: V.A.T 12% (subject to change without prior notice) & APA 30% of the charter fee not included in the rates.

***All charters are operating Sat - Sat, 15:00 - 09:00 , Return of the boat at its base the evening before by 18.00
***Meals on Half Board basis. The Cook/Hostess prepares daily breakfast, lunch and light snacks during the day, and up to 2 dinners per week.
Summer Base Port: Athens , Alimos Marina
Summer Operating Area: Greece

Winter Base Port: Athens , Alimos Marina
Winter Operating Area: Greece

Corali

Pricing

Pricing Details

Destinations

Learn More AboutCorali